Grandma’s Egg Biscuits - an Easter Tradition (and any other holiday we can think of!)

It is amazing and comforting to see how much my family and friends enjoy these cookies. Southern Italians bake a lot with Ricotta Cheese and with Anise Extract which has a licorice taste. My Grandmother Clementina used to make these just at Easter but somehow, once I had children, they started popping up at Christmastime and most family gatherings (they are too good to have just once a year!). They are soft and cake like and can be decorated with just a drizzle of icing or more, the icing can be dyed to suit any holiday, and one can add sprinkles to add festiveness....in short they are not only delicious but highly customizable making them a perfect addition to your baking repertoire. I hope you enjoy these cookies as much as we do and if you celebrate Easter "Buona Pasqua" or Happy Easter.


Grandma's Egg Biscuits - an Easter Tradition (and any other holiday we can think of!)

Grandma’s Egg Biscuits

(takes about 45 mins from start to finish)

Ingredients:

Biscuits

1 cup Butter (2 sticks), room temperature/softened

2 cups Sugar

2 Eggs

2 cups Ricotta Cheese (I use Whole Milk)

1 tsp Vanilla Extract

1 tsp Anise Extract (could use Lemon Extract as well)

4 cups Flour

1 tsp Baking Soda

1 tsp Baking Powder

¼ tsp Nutmeg


Icing

1 ½ cups Confectioner’s sugar

3 tblsp Milk

Instructions:

Biscuits

1. Cream butter with sugar in a Kitchen Aid or mixer

2. Add eggs, one at a time

3. Add ricotta, vanilla and Anise/lemon extract and beat for 1 minute

4. Separately mix (with a whisk) the flour, baking soda, baking powder and nutmeg

5. Gradually add flour mixture to wet ingredients and mix thoroughly (here I mix by hand to incorporate the flour mixture better)

6. Drop approximately a tablespoon of batter onto 2 cookie sheets covered with parchment paper or Silpats, spaced out to allow for spreading

7. Bake at 350°-375 F for 12-14 minutes, switching pans (ie top to bottom) halfway and until light brown on edges and cookies spring back when pressed


Icing

1. Beat confectioner’s sugar with milk

2. Add coloring if desired

3. Drizzle or spoon Icing onto cooled cookies and sprinkle with sprinkles while icing is still wet


Makes approximately 48 Biscuits​ - best if eaten within 3 days - enjoy in moderation and appreciation!